Having a Rolodex of nutritious recipes at the ready is helpful for chefs looking for healthy menu options, for dietitians advising clients and for keeping oneself in tip-top shape.

Whether you’re the type to follow a recipe to the “t” or you like to experiment with throwing things together, we can all use some new ideas.

In that spirit, we invite you to submit some of your favorite recipes for consideration for the “Recipe of the Day” section our SmartBrief for Nutritionists e-newsletter. (By now, you’ve probably figured out that SmartBrief produces more than 100 daily newsletters for professionals in different industries.)

You can send us a URL to a recipe that’s already published online or just write up the details in the comment box below. Just be sure to let us know if your recipe has any special attributes — low-fat, low-sodium, gluten-free — or is particularly well-suited to a specific audience — patients with heart disease, diabetes, food allergies, etc.

We’ll feature the best submissions in SmartBrief for Nutritionists, with props to you for the recommendation.

We look forward to your suggestions!

Image credit, jgfoto, via iStock

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33 responses to “Call for healthy recipes”

  1. […] This post was mentioned on Twitter by Stacey Viera, SmartBrief Food. SmartBrief Food said: Call for healthy recipes http://ow.ly/1TxKS #recipe #nutrition #food […]

  2. Stacey Viera says:

    This squash souffle is unique, easy to make, kosher and – according to Every Food Fits' registered dietitian – a good source of fiber, Vitamin C and potassium!
    My recent post Myth or Truth – Are Soyfoods Healthy?

  3. Caribbean Chicken with Black Beans, Sweet Potato and Lime, which I created for Cooking the RealAge Way: Calories: 289 per serving; Percent from Fat: 13%
    Sweet potatoes help lower insulin resistance and stabilize blood sugar levels. They are also a great source of manganese, copper, fiber, potassium and iron. The beta-carotene in sweet potatoes is linked to preventing heart disease, cataracts, strokes and many cancers. http://drjohnlapuma.com/recipedetails.php?res_Id=
    John La Puma, MD
    My recent post My Advice, in the News

  4. ChefMD's most popular summer healthy recipe: Coconut Milk Shrimp http://www.chefmd.com/recipe_display.php?id=46
    Cooking Time: 15 minutes
    Servings: 6
    Calories: 325 per serving
    Percent from Fat: 24%
    Food as Medicine Ingredient: Turmeric, a powerful anti-inflammatory, which adds a peppery zip and may help prevent colon cancer and treat osteoarthritis symptoms.
    My recent post Immune Boosters: Sunshine and Salmon

  5. My gluten-free, dairy-free blog, The Healthy Apple at http://thehealthyapple.com/ has many unique, healthy and 'clean' eating recipes. Here is one of my favorite recipes: Buckwheat Cashew Pudding: http://thehealthyapple.com/2010/04/27/buckwheat-c
    Enjoy and Happy, Healthy Eating!
    My recent post Giveaway: Purely Elizabeth Gluten-Free Baking Mixes

  6. Vegetarian, suitable for persons with heart disease or diabetes, high fiber, high calcium

    Couscous and Vegetable Salad
    From “400 Calorie Fix”, by Liz Vaccariello and Mindy Hermann, RD (Rodale 2010)
    Prep time: 15 minutes/ Cook time: 5 minutes/ Makes 6 servings

    This colorful, vegetable packed salad is a stand alone main dish that also is a filling and colorful addition to a lunch buffet. We like the versatility – substitute any canned bean for the chickpeas and use whatever vegetables are freshest.

    1 1/2 c water
    1/4 tsp salt
    1 tsp olive oil
    1 Tbsp olive oil
    1 c whole wheat couscous
    15 oz can chick-peas, drained and rinsed (reserve 3 Tbsp of liquid)
    1/2 c frozen peas, thawed
    1 medium carrot, coarsely shredded
    1 small tomato, chopped
    1 small sweet red or yellow pepper, chopped
    2 1/2 Tbsp currants
    2 1/2 Tbsp finely chopped fresh chives
    1 1/2 Tbsp pistachio or pine nuts
    1 1/2 Tbsp lemon juice
    1/4 tsp dried thyme
    1/4 tsp dried marjoram
    angostura bitters (optional)

    1. In a medium saucepan over high heat, bring the water, salt and 1 tsp of the oil to a boil. Stir in the couscous. Remove from the heat, cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
    2. Transfer the couscous to a large bowl. Add the chick-peas (without the liquid), carrots, tomatoes, peppers, currants, chives and nuts. Toss gently until mixed.

    3. In a small bowl, whisk together the lemon juice, thyme, oregano, bitters (if using), the remaining tablespoon of oil, and the reserved chickpea liquid. Mix and pour over the salad. Toss to mix well.

    4. Cover and refrigerate for 30 minutes to blend the flavors.

    Couscous-and-Vegetable Salad

    Nutrition Facts
    Serving Size (203g)
    Servings Per Container

    Amount Per Serving
    Calories 260
    Calories from Fat 50
    % Daily Value
    Total Fat 6 g 9 %
    Saturated Fat 0.5 g 3 %
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 180 mg 8 %
    Total Carbohydrate 44 g 15 %
    Dietary Fiber 13 g 52 %
    Sugars 4 g
    Protein 9 g

    Vitamin A 60 %
    Vitamin C 40 %
    Calcium 30 %
    Iron 60 %

  7. claire_belle says:

    Pastry chef, food writer and pro-real food eater here. This is an article, plus recipe and tips on baking Gluten Free.
    Packed with good information for those still struggling to make in a GF baked world.
    My recent post Giving Gluten a Rest

  8. Steven Kent says:

    Go to http://www.menumax.com and sign up for a free trial. Enter your favorite recipe in the system and let MenuMax calculate the nutrition on the ingredients. Any recipe can be made healthier using MenuMax.com

  9. ericasholt says:

    My client, the National Heart, Lung, and Blood Institute (NHLBI), created a heart healthy recipe book: Keep the Beat Recipes: Deliciously Healthy Dinners (http://hp2010.nhlbihin.net/healthyeating/). I’ve tried a lot of the recipes, but I really like this one for Corn and Black Bean Burritos because it is not only good and really easy to make but my two-year-old son actually ate it.

    From the cookbook, Keep the Beat Recipes: Deliciously Healthy Dinners

    Corn and Black Bean Burritos (http://hp2010.nhlbihin.net/healthyeating/recipedetail.aspx?cId=6&rId=44)

    Prep time:
    20 minutes
    Cook time:
    5 minutes
    12 servings
    Serving Size:
    1 burrito


    ¼ C scallions (green onions), rinsed and sliced into ¼-inch wide circles, including green tops
    ¼ C celery, rinsed and finely diced
    1¼ C frozen yellow corn
    ½ ripe avocado, peeled and diced
    2 Tbsp fresh cilantro, chopped (or substitute 2 tsp dried coriander)
    1 can (15½ oz) black beans, drained and rinsed
    ¼ C reduced-fat shredded cheddar cheese
    ¼ C salsa or taco sauce (look for lowest sodium version)
    12 (9-inch) whole-wheat tortillas


    1. Preheat oven to 350 °F.

    2. Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover.

    3. Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool.

    4. Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix.

    5. When corn mixture has cooled slightly, add to avocado mixture.

    6. In a large nonstick pan over medium heat, warm each tortilla about 15 seconds on each side. Place each tortilla on a flat surface. Spoon ⅓ cup of the mixture into the center of the tortilla. Fold the top and bottom of the tortilla over the filling. Fold in the sides to make a closed packet.

    7. Repeat with the remaining tortillas.

    8. When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted.

    Tip: Try serving with extra salsa on the side.

    calories: 189
    total fat: 3 g
    saturated fat: 0 g
    cholesterol: 0 mg
    sodium: 257 mg
    total fiber: 3 g
    protein: 8 g
    carbohydrates: 34 g
    potassium: 204 mg

  10. Stuffed Bell Peppers
    6 bell peppers, green, medium sized 1 1/2 cups chopped onion
    4 cups water 3 cloves garlic, minced
    4 cups whole wheat couscous 1 teaspoon dill weed
    1/2 teaspoon salt 1 cup carrots, grated
    1/3 cup sliced green onions 2 cups zucchini, small diced
    1 1/2 cups red pepper, small diced 6 cups spaghetti or tomato sauce, reduced sodium

  11. Stuffed Bell Peppers (cont.)
    Preheat oven to 375. Use some of tomato sauce to cover bottom of 9×13 baking dish. Cut green peppers in half, lengthwise, remove stem & seeds. Place cut side up in baking dish. Boil water in medium size pan. Stir in couscous & salt. Remove from heat, cover, & let stand 5 min. Saute remaining ingredients except tomato sauce in a saute pan with a little water. Add to cooked couscous, cover, & steam another 5 min. Fill peppers with couscous filling. Drizzle peppers with remaining tomato sauce. Cover & bake 10 min. Remove cover & bake another 5 min. Preparation time: 40 min. Per 1/2 pepper: 297 cal, 6g fiber, 9g protein, 212 mg sodium, 63g carb, 0 mg cholesterol, 1g fat, 48 mg calcium, 4g sugar. From: The Optimal Diet-The Official CHIP Cookbook. This recipes is a great way to get lots of fiber & vegetables, & is low in fat with no cholesterol. Good for people trying to reduce or reverse high cholesterol, high blood pressure, type II diabetes, & people trying to lose weight.

  12. Blow is a very easy recipe for the summer or any time of the year. It is appropriate for busy families as well as people with diabetes, heart disease any one trying to control their weight.

    Mandarin Cottage Salad

    This light dish has a refreshing taste and a pretty pastel orange color. Perfect for a summer potluck.

    2 cups low-fat cottage cheese
    2 packages (0.3 ounces each) sugar-free orange-
    flavored gelatin
    1 cup fat-free whipped topping
    8 ounces vanilla fat-free yogurt, sweetened with artificial sweetener
    1 can (11 ounces) mandarin oranges, in juice, drained
    1 can (8 ounces) crushed pineapple, in juice, drained

    Mix cottage cheese, gelatin, whipped topping, and yogurt in a medium bowl. Add fruit and mix well.

    Cover and refrigerate until serving.
    Makes 5 cups (6 servings)
    Each Serving: about 3/4 cup

    Carb Servings: 1

    1 fruit
    2 lean meat

    Nutrient Analysis
    calories 128
    total fat 1g
    saturated fat 0g
    cholesterol 5mg
    sodium 432mg
    total carbohydrate 15g
    dietary fiber 0g
    sugars 6g
    protein 13g

    Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D., Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; for more information visit: QuickandHealthy.net

  13. Annie says:

    MyFoodMyHealth (www.myfoodmyhealth.com) has a vast array of health-supportive recipes. We provide timesaving, delicious meal plans customized for your family's health conditions and allergies. Combining the expertise of doctors, nutritionists and professional chefs, the MyFoodMyHealth online meal planner lets you easily prepare a single, nutritious meal that will satisfy everyone at your table.

    Turkey Burger with Spicy Avocado Mustard
    By Myra Kornfeld
    Credits: The Healthy Hedonist Holidays, Simon and Schuster Publishers
    These well-seasoned patties are laced with sun-dried tomatoes and pine nuts. Sautéed onions and bell peppers keep them moist, even when grilled. The avocado mustard makes a dynamite topping. You can also sauté these burgers in a skillet.
    Yields 6 burgers
    Prep Time: 15 minutes plus one hour to chill
    Cook Time: 30 minutes
    Storage: Refrigerate for up to one day before cooking and one day after. Freeze uncooked for up to one month. The mustard keeps refrigerated for up to three days.

    Turkey Burger:
    • 1/4 cup pine nuts
    • 2 tablespoons extra virgin olive oil
    • 1 cup onions, diced small
    • 2 garlic cloves, minced
    • 1 green pepper, small dice
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 jalapeño, stemmed, seeded, and minced
    • 1 pound ground turkey
    • 1/4 cup sundried tomatoes, reconstituted and chopped into 1/4-inch dice
    • 1/2 teaspoon salt
    • freshly ground black pepper
    • 1 egg white
    Avocado Mustard:
    • 1 ripe avocado
    • 4 teaspoons fresh lime juice
    • 4 teaspoons dijon mustard
    • 1 jalapeño, stemmed, seeded, and minced

    Toast the pine nuts in a dry heavy-bottomed medium skillet, stirring constantly, until golden, about 3 minutes.
    Transfer to a small bowl and set aside.
    Warm the oil in a medium skillet over medium heat. Add the onions, garlic, and pepper, and sauté until
    softened, about 7 to 10 minutes. Add the cumin, chili powder, and jalapeño and sauté another 3 minutes.
    Transfer to a medium bowl and stir in the turkey, tomatoes, pine nuts, salt and a sprinkling of black pepper.
    Stir in the egg white and form into 6 burgers. Refrigerate for an hour or longer.
    Make the avocado mustard: Mash the avocado into a small bowl. Stir in the lime juice, mustard, and jalapeno
    and set aside.
    Preheat an outdoor grill or grill pan on medium heat. Add the burgers, and cook 4 minutes on each side,
    crosshatching after 2 minutes to get pronounced grill marks. Cover and cook another 4 minutes or so on low
    heat (if using a grill pan, put a domed lid over the burgers) until burgers are cooked through. They will feel firm when pressed. Serve hot, topped with the avocado mustard.

  14. Hi, Kathryn
    Because this is grilling season, and chicken is always popular, see my Moroccan Chicken with Two Bean Salad: http://www.chefmd.com/recipe_display.php?id=90. It's low fat, low saturated fat and gluten free: great for people who are gluten sensitive, and for those with heart disease: Eating beans and peas four times per week lowers heart disease risk by 22 percent.

  15. Ronnie Fein says:

    Summer, winter, anytime — a refreshing dip that works with drinks or as a side dish with dinner. Low calorie, no saturated fat or cholesterol, low carb, variable sodium, so it's all-around suitable. Mostly, just plain old delicious.

    Yogurt and Cucumber Dip with Mint, Dill and Lemon

    3 cups non-fat Greek style yogurt
    3 medium cucumbers
    1 large clove garlic, finely chopped
    3 tablespoons chopped fresh mint
    2 tablespoons chopped fresh dill
    3 tablespoons lemon juice
    1 tablespoons olive oil
    kosher salt to taste

    Place a double layer of cheesecloth in a strainer. Spoon the yogurt on top, place the strainer in a large bowl and let rest in the refrigerator for 4 hours. Discard the liquid. Place the strained yogurt in a bowl. Peel the cucumbers, slice them in half lengthwise and scoop the seeds. Discard the seeds. Grate the cucumbers in a food processor or with a strainer. Place the cucumber gratings in the sieve and press down to extract as much liquid as possible. Spoon the cucumber gratings into the bowl with the yogurt. Add the garlic, mint, dill, lemon juice and olive oil and stir until well blended. Taste and add salt to taste. Serve with cut-up vegetables or pita bread. Makes about 4 cups.

  16. Brenda Ponichtera, RD has a wonder Mozzarella and Tomato Salad to share at http://www.quickandhealthy.net/recipe_of_the_mont

    Fresh tomatoes and deli-sliced mozzarella cheese make this a special, but easy and healthy dish. Have the tomatoes and cheese at room temperature for maximum flavor. You can't beat the flavor of fresh tomatoes, right from the garden. If you don't have a garden, check out your local farmer's market.
    (Note this recipe will change to another on September 1st as i post a new recipe each month)

  17. Rebekah Langford says:

    a great dessert is to blend 1-15 ounce block of extra firm tofu with dutch cocoa powder, honey, and a bit of ganache (added gradually to avoid clumping) made from soy milk and chocolate chips. blend it all until smooth in a food processor, and it will have the appearance, consistency and taste of chocolate mousse. serve it with any kind of fresh fruit, nuts, etc. It's so delicious, and I have yet to find someone who can tell right off the bat that it's not a "real" chocolate mousse.

  18. Wanda says:

    This one is easy and tasty. Combine cooked whole wheat pasta (or rice, corn pasta), cottage cheese, sliced fruit and any kind of nuts, Serve over greens of your choice. Easy and tasty for bag lunch selection as well.